Serves: 3 quarts, about 8 servings
1 1/2 cups dried pinto or kidney beans
6 cups water
2 Tbl. vegetable oil
2 medium onions, diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 Tbl. salt
2 pounds beef chuck, cut into 1/2 inch cubes, or 2 pounds ground beef or turkey
1 to 2 tsp. cayenne
2 tsp. dried oregano
1/2 tsp. dried dill
1 tsp. unsweetened cocoa powder, natural or Dutch-process
1 1/2 Tbl. ground cumin
freshly ground black pepper
3 1-inch dried chile peppers (optional)
1 28 oz. can crushed tomatoes
3 oz. disk Ibarra Mexican sweet or bittersweet chocolate, chopped
2 tsp. red wine vinegar
1. Rinse and sort the beans, discarding any stones. Place the beans in a medium saucepan and add the water. Bring the water to a boil, lower to a simmer, and cook for 1 1/2 hours, partially covered, until the beans are tender.
2. In a large stockpot, heat the oil. Add the onions, bell pepper, garlic, jalapenos, and salt, and cook for about 10 mins. over medium heat, until the onions and peppers soften. Add the beef, cayenne, oregano, dilll, cocoa, cumin, black pepper, and dried chile peppers. Cook until the meat is cooked through.
3. Add the crushed tomatoes and the beans with their cooking liquid. Simmer the chili for at least 1 hours, uncovered, until thick. Stir in the chocolate and vinegar.